Cooking Sauces & Pastes
Asian cooking sauces and condiments are used in many Asian cuisines to add flavour and texture to dishes. Common ingredients used in Asian cooking sauces include soy sauce, fish sauce, oyster sauce, hoisin sauce, and chilli sauce.
Fish sauce is a salty, pungent liquid made from fermented fish and salt. It is used to add a salty, umami flavour to dishes.
Oyster sauce is a thick, dark brown sauce made from oyster extract, sugar, and salt. It is used to add a sweet, savory flavor to dishes.
-
HONOR LOTUS PASTE - 400G 康樂頂級蓮蓉餡
HONOROriginal price £3.95 - Original price £3.95Original price£3.95£3.95 - £3.95Current price £3.95| /In stockSize: 400gIngredients: Sugar, Water, Lotus Seed (15.8%), White Bean (13.7%), Peanut Oil, Maltose, Acidity Regulator (E500).Product of China
Original price £3.95 - Original price £3.95Original price£3.95£3.95 - £3.95Current price £3.95| / -
HONOR CHESTNUT PASTE 500G 康樂甘栗餡
HONOROriginal price £3.69 - Original price £3.69Original price£3.69£3.69 - £3.69Current price £3.69| /In stockSize: 500g Ingredients: White Bean, Sugar, Water, Chestnut (3.5%), Soybean Oil, Sweet Potato Starch
Original price £3.69 - Original price £3.69Original price£3.69£3.69 - £3.69Current price £3.69| / -
HONOR TARO PASTE 500G
HONOROriginal price £5.59 - Original price £5.59Original price£5.59£5.59 - £5.59Current price £5.59| /In stockTaro Paste is a versatile ingredient commonly used in Chinese and Southeast Asian cuisine. This paste is known for its smooth, creamy texture and r...
View full detailsOriginal price £5.59 - Original price £5.59Original price£5.59£5.59 - £5.59Current price £5.59| / -
HONOR MATCHA PASTE 500G
HONOROriginal price £3.59 - Original price £3.59Original price£3.59£3.59 - £3.59Current price £3.59| /In stockMatcha paste is a versatile ingredient commonly used in Chinese and Southeast Asian cuisine. This paste is known for its smooth, creamy texture and...
View full detailsOriginal price £3.59 - Original price £3.59Original price£3.59£3.59 - £3.59Current price £3.59| /
Sort by